Zucchini-Avocado Sushi Rolls

This recipe makes great use of zucchini, which is often plentiful at supermarkets and farm stands in late summer. Plus, these yummy rolls highlight crisp carrots and creamy avocado slices.

Zucchini Avocado Sushi

This recipe makes great use of zucchini, which is often plentiful at supermarkets and farm stands in late summer. Plus, these yummy rolls highlight crisp carrots and creamy avocado slices.

  • Servings: 3-4
  • Difficulty: Easy
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Ingredients


Dipping Sauce
3 Tablespoons Maple Syrup
3 Tablespoons Gluten-Free Tamari
1 Scallion, White And Green Parts, Thinly Sliced
Rolls
2 Medium Zucchini
2 Medium Carrots, Peeled And Cut Into Very Thin Sticks
1 Large Avocado, Peeled, Pitted And Thinly Sliced

Directions


  1. To make the dipping sauce, put the maple syrup and tamari in a small bowl and briskly whisk until combined. Pour the sauce into 3 or 4 tiny bowls and top with several scallion slices.
  2. To make the rolls, put each zucchini on a cutting board. Using a wide vegetable peeler or mandolin, carefully cut the zucchini into very thin, long slices (strips), making about 6 slices or so from each zucchini (about 12 slices in all). Cut the remaining zucchini into very thin sticks, about the same size as the carrot sticks.
  3. Lay one zucchini slice on the cutting board and arrange several carrot sticks, zucchini sticks and a few slices of avocado at one end of the zucchini slice. Carefully roll up the zucchini slice around the avocado, carrot and zucchini sticks. Put the roll on a plate, seam side down. Continue in this manner until you have about 12 rolls.
  4. Serve 3 to 4 rolls per person, with dipping sauce on the side.
  5. Recipe from Vegan For Everyone by Laura Theodore. Published by Scribe Publishing Company, ©2020. Tune into Season Nine of Jazzy Vegetarian on PBS, for more of Chef Laura’s plant-based recipes featuring Worthy Flavors!


Oven “Fried Rice” Casserole

If you and your family like fried rice, try this yummy, low-fat Oven “Fried Rice” for an easy supper. Bonus: It’s super easy clean up, too!

Oven “Fried Rice” Casserole

If you and your family like fried rice, try this yummy, low-fat Oven “Fried Rice” for an easy supper. Bonus: It’s super easy clean up, too!

  • Servings: 4
  • Difficulty: Easy
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Ingredients


2½ Cups Bite-Sized Broccoli Florets

2 Cups Cooked Brown Or White Basmati Rice

1½ Cups Firmly Packed, Sliced Or Diced Baby Bok Choy (Use Both Stems And Leaves)

1¼ Cups Shredded Carrots

1¼ Cups Vegetable Broth

¾ Cup Salted, Roasted Cashews

2 To 3 Cloves Garlic, Minced

1 Tablespoon Minced Fresh Ginger

1 Teaspoon Tamari, Plus More For Serving


Directions


  1. Preheat the oven to 400 degrees F.
  2. Put all of the ingredients in a large bowl and stir with a large spoon to combine. Transfer to a 9- x 12-inch or similarly sized casserole.
  3. Cover and bake for 35 to 50 minutes, or until the vegetables are soft and the casserole is heated through.
  4. Serve in shallow bowls or rimmed dinner plates, with any broth (that has accumulated at the bottom of the casserole) spooned over the top of each serving. Offer more tamari on the side, if desired.
  5. Recipe from Laura Theodore’s Vegan-Ease by Laura Theodore. Distributed by Cardinal Publishers Group, ©2015. Tune into Season Nine of Jazzy Vegetarian on PBS, for more of Chef Laura’s plant-based recipes featuring Worthy Flavors!

Minty Cucumber and Carrot Soup

This chilled Minty Cucumber and Carrot Soup makes a colorful and refreshing first course, or a light and frosty summertime luncheon entrée. The beautiful orange hue, combined with a hint of mint, produces a delicate and welcoming flavor to this easy to make warm weather soup.

Minty Cucumber and Carrot Soup

This chilled Minty Cucumber and Carrot Soup makes a colorful and refreshing first course, or a light and frosty summertime luncheon entrée. The beautiful orange hue, combined with a hint of mint, produces a delicate and welcoming flavor to this easy to make warm weather soup.

  • Servings: 4
  • Difficulty: Easy
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Ingredients


2 2/3 Cups Peeled, Seeded And Chopped Cucumber

1 1/2 Cups Peeled And Chopped Carrots

1 Cup Water

1 Teaspoon Maple Syrup

1 Small Clove Garlic, Chopped

1 Teaspoon Extra-Virgin Olive Oil

1/2 Teaspoon (Firmly Packed) Chopped Fresh Mint Leaves


Directions


  1. Put all of the ingredients into a blender and process until almost smooth.
  2. Transfer to a medium-sized bowl. Cover and refrigerate 2 to 4 hours, or until well chilled. Stir before serving.
  3. Recipe from Jazzy Vegetarian’s Deliciously Vegan by Laura Theodore. Published by Scribe Publishing Company, ©2018. Tune into Season Nine of Jazzy Vegetarian on PBS, for more of Chef Laura’s plant-based recipes featuring Worthy Flavors!

Peanut-y Carrot “Noodles”

Peanut-y Carrot Noodles are a gluten-free “noodle” dish showcasing carrots in place of pasta. It’s reminiscent of a restaurant favorite and it makes a quick, delicious first course, side dish or light luncheon entrée.

Peanut-y Carrot Noodles

Peanut-y Carrot Noodles are a gluten-free “noodle” dish showcasing carrots in place of pasta. It’s reminiscent of a restaurant favorite and it makes a quick, delicious first course, side dish or light luncheon entrée.

  • Servings: 4
  • Difficulty: Easy
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Ingredients


4 To 6 Medium (Or 3 To 4 Large) Carrots, Peeled

4 Heaping Tablespoons Creamy Peanut Butter (See Note)

2 Tablespoons Maple Syrup

2 Teaspoons Tamari Or Soy Sauce

3 To 6 Tablespoons Water, Plus More As Needed

Dash Cayenne Pepper

1 Scallion (White And Green Parts) Thinly Sliced, For Garnish

1 Small Lime, Cut In Wedges (optional, for garnish)


Directions


  1. Cut the carrots into thin “noodles” using a vegetable peeler spiralizer (or regular spiralizer). Steam the carrots for 2 to 3 minutes or until they are al dente.
  2. Meanwhile, to make the sauce, put the peanut butter, maple syrup, tamari, 3 tablespoons of water and a dash of cayenne pepper into a small bowl and briskly whisk until combined. Add more water, 1 tablespoon at a time, to achieve desired consistency.
  3. Transfer the warm carrots to a medium-sized bowl and pour the sauce over the carrot “noodles.” Gently toss with tongs until the carrots are thoroughly coated with the peanut sauce.
  4. Serve warm or cover and refrigerate for 2 hours and serve cold. To serve, divide the carrot “noodles” into pretty bowls. Top each bowl with some scallions, and optional lime wedge on the side.
  5. Recipe from Vegan For Everyone by Laura Theodore. Published by Scribe Publishing Company, ©2020. Tune into Season Nine of Jazzy Vegetarian on PBS, for more of Chef Laura’s plant-based recipes featuring Worthy Flavors!


Lemon Thyme Escarole Salad

This salad is a must to try this season! It’s loaded with tons of delicious flavors and textures that complement each other so perfectly in every bite!

Lemon Thyme Escarole Salad

This salad is a must to try this season! It’s loaded with tons of delicious flavors and textures that complement each other so perfectly in every bite!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

4-1/2 Cups Escarole, Chopped

1/2 Cup Celery, Thinly Sliced

1/2 Cup Carrots, Shaved

1 Cup Cannellini Beans

1/4 Cup Dried Cranberries

2 Tablespoons Sliced Almonds, toasted

2 Tablespoons Feta Cheese

For The Dressing:

1 Tablespoon Extra Virgin Olive Oil

2 Tablespoon Lemon Juice

1/2 Teaspoon Honey

3/4 Teaspoon Fresh Thyme Or 1/4 Teaspoon Dried Thyme

Pinch Of Salt

Pinch Of Black Pepper

Directions

1.     Rough chop the escarole into bite size pieces. Wash and peel carrot; with a clean vegetable peeler continue peeling carrot to make ribbons. Drain cannelloni beans. Toast almonds in small skillet over medium heat with 2 sprays of olive oil. Watch carefully so nuts don’t scorch. 

2.     In a large serving bowl or on a serving platter, layer the first 7 ingredients as listed. Set aside. 

3.     In a small jar, add the oil, lemon juice, honey, thyme, salt and pepper. Place lid on jar tightly and shake dressing to incorporate. Drizzle over salad and serve immediately.

Shaved Carrot & Dill Salad

If you’re a fan of anything crunchy than this recipe is for you! Carrots come to life in this colorful salad with a refreshing lemon dressing and crunchy almonds.

Carrot and dill slaw

If you’re a fan of anything crunchy than this recipe is for you! Carrots come to life in this colorful salad with a refreshing lemon dressing and crunchy almonds. This recipe is perfect in a grain bowl, paired with salmon or on a tuna sandwich!

  • Servings: 4
  • Difficulty: Easy
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Ingredients


1 Lemon, Juiced, And Zested
2 Tablespoons Extra Virgin Olive Oil
Salt And Pepper To Taste
3 Carrots, Peeled And Sliced Very Thinly (Use A Mandolin If You Have One)
2 Scallions, Minced
1 Cup Shredded Green Cabbage
½ Cup Slivered Almonds

Directions


  1. In a large bowl, whisk together the lemon zest and juice, olive oil, salt, and pepper.
  2. Add the carrots, scallions, cabbage, and dill and toss to coat in the dress

Minestrone Soup

This easy to make Minestrone soup is loaded with hearty vegetables and packed with flavor! It’s quick to make on the stove stop and perfect to when you want a delicious bowl of soup.

This easy to make Minestrone soup is loaded with hearty vegetables and packed with flavor! It’s quick to make on the stove stop and perfect to when you want a delicious bowl of soup. 

  • Servings: 6
  • Difficulty: Easy
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Ingredients

1 Tablespoon Olive Oil

1 Leek, Sliced Into ¼-Inch Half Moons

2 Carrots, Peeled And Cut Into ½-Inch Pieces

3 Celery Stalks, Peeled And Cut Into ½-Inch Pieces

2 Small Yellow Squash, Cut Into ¼-Inch Half Moons

4 Garlic Cloves, Minced Parmesan Rind, Optional

1 Sweet Potato, Diced

1 15-Ounce Can Diced Tomatoes 

6 Cups Vegetable Or Beef Broth

1 Can Cannellini Beans, Drained And Rinsed

1 Cup Elbow Pasta

2 Cups Chopped Kale

½ Lemon, Juiced

Grated Parmesan For Garnish

Fresh Cilantro, Chopped For Garnish

Directions

  1. In a large stockpot, heat the olive oil over medium heat. Add the leek, carrots, celery, squash, garlic, and 1 teaspoon salt and sauté for 5-7 minutes, until softened. 
  2. Stir in the parmesan rind (optional), sweet potato, tomatoes, and their liquid, broth, and beans, and bring to a simmer. 
  3. Cover and simmer for 10 minutes, then stir in the pasta. Cook for another 7 minutes, until the pasta is tender. 
  4. Turn off the heat and stir in the kale and lemon juice. Cover until the kale is wilted. Season to taste with salt and pepper. 
  5. Serve with parmesan and cilantro. 

Napa Cabbage Salad with Persimmons and Feta

Crisp and crunchy Napa cabbage gets a makeover with a smoky and sweet chipotle dressing. The persimmons and toasted hazelnuts make this a perfect Fall salad!

Crisp and crunchy Napa cabbage gets a makeover with a smoky and sweet chipotle dressing. The persimmons and toasted hazelnuts make this a perfect Fall salad! 

  • Servings: 3
  • Difficulty: Easy
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Ingredients

½ Head Of Napa Cabbage 

3 Persimmons Sliced

2 Tablespoons of Hazelnuts, Toasted And Crushed

¼ Cup Of Feta Cheese

1 Teaspoon Chipotle Puree

1 Teaspoon Fig Jam

1 Teaspoon Dijon Mustard

1/2 Teaspoon Sherry Vinegar

1 Tablespoon grapeseed oil

½ Teaspoon Pepper

Salt To Taste

Directions

1.    First make the dressing by whisking the chipotle puree, fig jam, djon mustard, sherry vinegar, salt, and pepper. Slowly add in the oil in a slow and steady stream while constantly whisking.

2.    Shred the napa cabbage by cutting the leaves in very thin slices. Transfer to a large mixing bowl and toss with the vinaigrette. Transfer to a serving bowl or plate and arrange the persimmons nicely on the salad and 

Honey Butter Glazed Roasted Carrots

Roasted veggies are always a good go-to for dinner. These delicious sweet carrots are perfect to pair as a side with any meal or holiday dish! Being topped with honey butter makes these carrots a mouthwatering delight.

Roasted veggies are always a good go-to for dinner. These delicious sweet carrots are perfect to pair as a side with any meal or holiday dish! Being topped with honey butter makes these carrots a mouthwatering delight. 

  • Servings: 4
  • Difficulty: Easy
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Ingredients

1 Pound Large Carrots, Peeled And Cut Into 3-Inch Pieces

2 tablespoons unsalted Butter

2 Garlic Cloves, Minced

1 Tablespoon Honey

1 Tablespoon Fresh Minced Rosemary

½ Teaspoon Kosher Salt, To Taste

¼ Teaspoon Cayenne Pepper

¼ Cup Pepitas, For Garnish, Optional

Directions

  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  2. In a small saucepan, melt the butter with the garlic, honey, and rosemary, whisking until smooth.  Stir in the salt and cayenne. 
  3. Place the carrots on the prepared baking sheet and pour the honey glaze on top, tossing to coat. Spread out into a single layer and roast for 20 minutes, or until fork-tender. If you want a bit of color on the carrots, place them under the broiler for 2-3 minutes, watching carefully. 
  4. Top with pepitas. 

Vietnamese Meatballs with Zucchini Noodles

Spruce up your zoodles with delicious Vietnamese meat balls that are packed with flavor! This low carb meal is perfect for lunch or dinner!

Spruce up your zoodles with delicious Vietnamese meat balls that are packed with flavor! This low carb meal is perfect for lunch or dinner! 

  • Servings: 4
  • Difficulty: Easy
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Ingredients

1 Pound Ground Pork

2 Tablespoons Minced Ginger

2 Garlic Cloves, Minced

½ Cup Minced Red Onion

½ Jalapeño Pepper, Deseeded Minced

2 Teaspoons Fish Sauce

½ Lime, Juiced, Plus More For Serving

½ Cup Panko Breadcrumbs

1 Teaspoon Salt, To Taste

2 Tablespoons Olive Oil, Divided

4 Small Or 2 Large Zucchini, Cut Into Noodles

1 Tablespoon Soy Sauce

2 Large Carrots, Grated 

1 Cup Shredded Green Cabbage

Directions

  1. In a large bowl, combine the pork, ginger, garlic, onion, jalapeño, fish sauce, lime juice, panko, and salt. Shape the mixture into 2-inch meatballs and place on a large plate or baking sheet. Refrigerate for 30 minutes. 
  2. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the zucchini noodles and soy sauce and cook, tossing, for 2-3 minutes, or until the zucchini is crisp-tender. Transfer the zucchini to a bowl.
  3. Heat the remaining 1 tablespoon olive in the empty skillet. When hot, add the meatballs and sear, turning gently with tongs to brown all sides. After searing, cover the skillet and cook over low heat for 5 minutes to cook through. 
  4. Divide the zucchini noodles and meatballs between bowls. Top with carrots, cabbage, and lime wedges.